If you’re looking for a Natural Red Velvet Cake, you’re in for a treat!
This version skips the artificial red food coloring and uses a natural alternative like beet juice for that bright red color. The result? A cake that’s not only stunning but also has a lighter, fresher taste.
Perfectly balanced with a subtle cocoa flavor, it’s topped with a creamy frosting that pairs beautifully with the moist texture of the cake.
If you love red velvet, be sure to check out more red velvet recipes for different twists on this classic dessert that everyone will enjoy.
How to Make Our Natural Red Velvet Cake recipe:
Start by preparing the beet puree. Rinse and halve the beets, then simmer in water with lemon juice for about 30–35 minutes until tender. Once cool, peel the skins off, blend with some reserved water until smooth, and measure out 1 cup of the puree.
Preheat the oven to 350°F and grease and line two cake pans.
Mix the milk and vinegar in a bowl and set aside. In a separate bowl, whisk flour, cornstarch, cocoa powder, baking powder, and salt.
Cream the butter with sugar, add oil, eggs, vanilla, and beet puree. Alternately mix in the dry ingredients and milk-vinegar mixture. Divide batter evenly into pans and bake for 30–40 minutes.
Cool completely before assembling.
Make the cream cheese frosting. Chill the frosting while the cakes cool.
Level the cake layers, spread frosting in between, and cover the entire cake with the remaining frosting.
If you prefer not to use red food coloring, beet juice is a fantastic natural substitute! It gives the cake that signature red color without the artificial dye. You can also try other natural colorants like pomegranate juice or hibiscus powder for a similar effect.
Vinegar is key in red velvet cake because it reacts with the baking soda to help the cake rise, creating a light, fluffy texture. It also enhances the red color when combined with cocoa powder, helping it become more vibrant.
Yes, when vinegar is mixed with cocoa powder in red velvet cake, it reacts to enhance the reddish hue. The acidity of the vinegar helps to bring out the natural red tones in the cake, giving it that distinctive color.
Be sure to check out these posts:
- If you’re looking to make your cakes colorful without artificial dyes, check out this guide to using natural food colors for stunning, vibrant results.
- Whether you’re in the mood for a classic red velvet cake or something rich like chocolate, this collection of birthday cake recipes has something for everyone!
- These Red Velvet Cupcakes are a perfect mini version of the classic cake, with the same soft, fluffy texture and rich flavor, topped with cream cheese frosting.
- Having trouble with your cake or looking to improve your decorating skills? Our baking troubleshooting guide and cake decorating guide have all the tips you need!
Natural Red Velvet Cake Recipe
Make your red velvet cake with beet puree for a vibrant, natural twist on the classic. No food coloring required!
Ingredients
Red Velvet Cake
- 2 1/4 cup flour
- 1/4 cup cornstarch
- 3 tbsp unsweetened cocoa powder (do not use dutch process cocoa)
- 1 tbsp dry milk powder optional
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup butter unsalted, room temperature
- 1/2 cup oil vegetable or canola
- 2 cups sugar divided
- 3 eggs large
- 2 tsp vanilla extract
- 1 1/2 tbsp apple cider vinegar
- 1/2 cup whole milk
- 1 cup beet puree 3 beets
- 1 tbsp lemon juice
Cream Cheese Frosting
- 1 cup butter unsalted, room temperature
- 12 oz full-fat cream cheese room temperature
- 5 cups powdered sugar
- 1/2 tsp vanilla extract
Instructions
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To make the beet puree, cut off the stems and rinse off the beets.
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Dice the beets and place into a pot filled with water covering the beets. Stir in the lemon juice.
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Bring to a boil then reduce to a simmer for about 30-35 minutes, until the beets are fork tender.
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Remove the beets and reserve the cooking water.
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Scrape the skins with a fork and transfer the beets to a food processor.
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Add in 1/4 cup of the reserved water and process the beets until they pureed and no large pieces remain.
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Preheat the oven to 350F and grease and line two 8” cake pans with parchment paper.
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Make the buttermilk by combining the milk and vinegar.
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In a medium bowl, whisk together the flour, cornstarch, cocoa powder, milk powder, baking powder, and salt. Set aside.
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In a separate bowl using a hand or stand mixer with the paddle attachment, cream together the butter and 1 cup of sugar until light and fluffy.
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Add in the oil and remaining 1 cup of sugar and mix until smooth.
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Mix in the eggs one at a time, followed by the vanilla and beet puree.
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Alternating between wet ingredients and dry, mix in half of the dry ingredients, then the milk and vinegar mixture, then the rest of the dry ingredients.
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Divide the cake batter between the cake pans and bake for 35-40 minutes until a toothpick comes out clean from the center of the cake with a few moist crumbs.
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Allow the cakes to cool completely on. wire rack before assembling.
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While the cakes cool, make the frosting.
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In a large bowl using a hand or stand mixer with the paddle attachment, mix the butter until smooth.
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Add in the cream cheese and mix until well combined.
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Mix in the powdered sugar one cup at a time and finally add the vanilla. Chill the frosting while the cakes cool.
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Spread an even layer of cream cheese frosting between the two cakes and cover the entire cake in the remaining frosting.